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TEST KITCHEN APPROVED

Big-Batch Spaghetti Sauce

Name: Big-Batch Spaghetti Sauce
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 38 servings (1 cup each)
Cuisine: Europe, Italian
Ingredients: 8 bacon strips; 8 pounds ground beef; 4 large onions, chopped; 2 large green peppers, diced; 1 pound sliced fresh mushrooms; 1/2 cup olive oil; 16 garlic cloves, minced; 1/2 cup all-purpose flour; 6 cans (28 ounces each) diced tomatoes; 2 cans (12 ounces each) tomato paste; 2 cups water; 1 cup white wine vinegar; 6 tablespoons sugar; 3 tablespoons Worcestershire sauce; 2 tablespoons dried celery flakes; 2 tablespoons dried oregano; 2 tablespoons dried basil; 4 teaspoons salt; 2 teaspoons celery salt; 2 teaspoons cayenne pepper; Hot cooked spaghetti

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 40 min. Cook: 2-1/2 hours

By Taste Of Home Editorial Team

Recipe by Margaret Malinowski, Queen Creek, Arizona

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 21, 2022

This hearty, old-fashioned spaghetti sauce will satisfy even the largest appetite. It may look like a lot of work, but it goes together fast and smells so good as it cooks. - Margaret Malinowski Queen Creek, Arizona

TEST KITCHEN APPROVED

Big-Batch Spaghetti Sauce

3 Reviews Add your review

Yield:38 servings (1 cup each)

Prep:40 min

Cook:30 min

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Ingredients

8 bacon strips
8 pounds ground beef
4 large onions, chopped
2 large green peppers, diced
1 pound sliced fresh mushrooms
1/2 cup olive oil
16 garlic cloves, minced
1/2 cup all-purpose flour
6 cans (28 ounces each) diced tomatoes
2 cans (12 ounces each) tomato paste
2 cups water
1 cup white wine vinegar
6 tablespoons sugar
3 tablespoons Worcestershire sauce
2 tablespoons dried celery flakes
2 tablespoons dried oregano
2 tablespoons dried basil
4 teaspoons salt
2 teaspoons celery salt
2 teaspoons cayenne pepper
Hot cooked spaghetti

Text Ingredients

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Directions

1
In a large stockpot, cook bacon over medium heat until crisp. Remove to paper towels to drain. Cook beef over medium heat in drippings until meat is no longer pink; drain. Remove beef and keep warm.

2
In the same pot, saute the onions, peppers and mushrooms in oil for 5 minutes or until onions are tender. Add garlic; cook 2 minutes longer.
3
Stir in flour until blended. Stir in the tomatoes, tomato paste, water, vinegar, sugar, Worcestershire sauce and seasonings. Crumble bacon; return bacon and beef to pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2 hours, stirring occasionally. Serve with spaghetti.